Cheese and Amarone Pairing: The Ultimate Guide
Pairing cheese with Amarone della Valpolicella can be an exciting culinary journey. Discover the secrets to creating the perfect cheese pairing.
Amarone della Valpolicella is a wine of extraordinary elegance and complexity: velvety and mouth-coating on the palate, intense and full-bodied, it stands out for its rich aromatic profile. These characteristics, combined with the traditional grape-drying process (appassimento) prior to fermentation, make Amarone one of the rare dry red wines capable of fully expressing its character even as a post-dinner pour.
Amarone is an exceptional meditation wine, offering a complete tasting experience all on its own. At the same time, thanks to its monumental structure and depth, it truly shines when brought to the table alongside food.
If you are wondering how to best pair Amarone with cheese, it is essential to understand that not all dairy products can fully highlight its distinctive character. There are a few simple guidelines to achieve a flawless balance between intensity, aromas, and textures. Let’s explore them.
The Golden Rules for Pairing a Wine Like Amarone
L’Amarone si distingue per una struttura imponente e avvolgente, frutto dell’equilibrio tra le numerose componenti che ne definiscono la personalità nel calice. La concentrazione degli elementi estratti dall’uva, insieme alla gradazione alcolica importante e a un residuo zuccherino leggermente superiore rispetto ad altri grandi rossi italiani, dona al vino profondità, morbidezza e una straordinaria persistenza gustativa.
Amarone is defined by a powerful, enveloping structure—the result of a harmonious balance among the many components shaping its personality in the glass. The concentration of extracted compounds from the grapes, together with a notable alcohol content and a slightly higher residual sugar level than other great Italian reds, gives the wine depth, softness, and remarkable length on the finish.
For this reason, the choice of cheese must lean toward varieties with bold flavor profiles, pronounced richness, and long-lasting persistence. Fresh cheeses or those with delicate flavor profiles risk being completely overpowered by Amarone’s expressive intensity.
Timeless Classics: Aged Local Cheeses
When it comes to great aged cheeses, Italy boasts an almost infinite heritage, with every region celebrating its own gastronomic gems. Veneto is no exception—and specifically the province of Verona, the birthplace of Amarone, where a cheese tailor-made for a local pairing is crafted: Monte Veronese DOP.
Made from cow’s milk in the mountainous area north of Verona, Monte Veronese in its d’Allevo and di Malga versions undergoes significant aging, ranging from a minimum of three months to over 24 months. It features an intense, robust flavor that develops a spicy, savory kick in mature wheels. This local specialty pairs seamlessly with the full, harmonious structure of Amarone Classico Cesari.
Another iconic match is Parmigiano Reggiano DOP aged for at least 36 months, or Asiago DOP Stravecchio—both deeply flavorful cheeses. In these instances, the pairing finds its ideal partner in Amarone Classico “Il Bosco” Cesari, celebrated for its warm, complex, yet undeniably refined character.
These are all examples of pairing by harmony (concordance), where the richness and flavor persistence of the cheese walk hand in hand with the wine’s structure, tannic weave, and alcohol content, ensuring neither element dominates the other.
Pairing by Contrast: Blue Cheeses
Thanks to its rich and complex aromatic profile, Amarone della Valpolicella also pairs with striking elegance alongside intensely flavored cheeses, such as blue varieties. Among the most intriguing combinations is Gorgonzola DOP piccante (spicy), as well as international icons like French Roquefort and English Stilton.
Here, the palate is rewarded by contrast: the sharp, pungent notes of the blue cheese interact with the round, fruity undertones of Amarone, particularly in its most prestigious expressions like Amarone Classico Riserva Bosan. The wine’s signature notes of fruit preserves and cherry preserved in spirits, along with its subtle residual sugar, perfectly balance the bitter, tangy edge of blue cheeses.
It is no coincidence that blue cheeses are traditionally paired with sweet wines as well, including, of course, Recioto della Valpolicella.
Serving Temperatures and Secrets to a Flawless Home Cheese Tasting
Having covered the rules of cheese and Amarone pairing, here are a few insider tips for hosting a home tasting that elevates both the wine and the cheese.
Cutting the Cheese
Hard cheeses, such as Parmigiano Reggiano or well-aged Monte Veronese, should always be flaked using an almond-shaped cheese knife (coltellino a goccia) to yield natural, irregular nuggets directly from the wheel. For softer or semi-soft varieties like blue cheeses, use a long, smooth-bladed, sharp knife to cut clean, precise wedges.
Serving Temperature
Cheeses should always be removed from the refrigerator well in advance (45–60 minutes before tasting) to allow their temperature to settle around 20°C (68°F), enabling them to release their full aromatic potential. The same principle applies to Amarone, which should be served between 16°C and 18°C (61°F–64°F)—slightly warmer than standard cellar storage temperatures.
Oxygenation also plays a vital role: opening the bottle 30–60 minutes before pouring and choosing a large bowl glass, such as a classic balloon glass, allows the wine to breathe, develop its aromas, and unveil its complete elegance.
Armed with these tips and the selection of Cesari Amarone wines, you can start experimenting to find your personal favorite match. For an immersive tasting experience, we look forward to welcoming you to our Fumane winery.
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